Sous vide steak is a luxurious, foolproof method of cooking that delivers perfectly tender and juicy results every time.
Sous Vide Steak
Servings
2
servingsPrep time
10
minutesCooking time
1
hourBy cooking the steak in a precisely controlled water bath, the meat reaches the exact desired doneness from edge to edge. The final sear creates a golden-brown crust for a restaurant-quality finish.
Ingredients
2 ribeye, strip, or filet mignon steaks (1–1.5 inches thick)
Salt and freshly ground black pepper (to taste)
2 sprigs of fresh rosemary or thyme (optional)
2 cloves garlic, crushed (optional)
2 tbsp unsalted butter (for searing)
Directions
- Season the steaks generously on both sides with salt and pepper.
- Add rosemary, thyme, or garlic if desired for extra flavor.
- Place the steak into a vacuum-seal bag or resealable freezer bag.
- Use a vacuum sealer or the water displacement method to remove as much air as possible.
- Fill a pot or sous vide container with water and attach the sous vide precision cooker.
- Set the temperature based on your desired doneness:Rare: 125°F (52°C)
Medium-Rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-Well: 150°F (66°C)
Well-Done: 160°F (71°C) - Submerge the bagged steak in the water bath. Ensure the bag is fully submerged and the seal is above water.
- Cook for at least 1 hour (up to 4 hours for thicker cuts).
- Remove the steak from the bag and pat it dry with paper towels.
- Heat a cast iron skillet over high heat until smoking hot. Add butter.
- Sear the steak for 30–60 seconds on each side, including the edges, to develop a flavorful crust.
- Let the steak rest for a minute before slicing or serving. Pair with your favorite sides for a complete meal.
